Cashew Chili - The Veggie Table

Vegetarian recipes and info


Cashew Chili

Cashew chili is easy, delicious, filling, and vegetarian. What more can you ask for? :-)

Yield 4 servings
Time 20 minutes
  • knife
  • wok, Dutch oven, or large saucepan
  • wooden spoon
  • 1 T olive oil
  • 1 stalk celery
  • 2 medium onions
  • 1 green bell pepper
  • 2 c canned tomatoes, with juice
  • 1-2 cans kidney beans, in water
  • 1 t black pepper
  • 1 t minced basil
  • 1 t minced oregano
  • ½-1 T chili powder
  • ¼ t cumin
  • 1 bay leaf
  • 1-2 T cider vinegar
  • ½-1 c cashews
Directions Chop the celery, onions, and bell pepper, then sauté them in olive oil until tender.

Add tomatoes and beans (with water) and all spices. Cover and simmer for 5-10 minutes, until you’re happy with the amount of liquid. Add vinegar and cashews. 

Taste and adjust seasonings, remove bay leaf, and serve.

Notes I like chunky chili with mostly kidney beans and cashews. If you prefer something soupier, use the smaller amounts of beans and nuts.

Here’s another vegetarian chili recipe

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Soup Index     Vegan Recipes     Vegetarian Cookbooks


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